Notes on food-life from my kitchen

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chocolate-chip almond cookies

I wanted to write a post that would bring you off the Easter sugar high nice and easy. And I think this recipe will help. Because cookies are magic like that. Like literal magic.
Say, (in theory of course) you have a screaming toddler who refuses to nap. Then, my friend, then you 1) Brew yourself another pot of coffee, and 2) Pose this question:“Do you want to make cookies with me?”
Watch. Magic. Happen.
Theoretical child will transform in into something else—at least until she can consume several cookies, fresh from the oven.
You know . . . in theory.

The cookies themselves are magic-tasting. No theories involved.
I love almond because it reminds me of Christmas, which in turn reminds me of childhood, which in turn reminds me that magic truly does exist in the world because mine was full of it.

If you need a dose of magic today, either for yourself or a theoretical child, these cookies may just be the answer you’re looking for.

I have a giant stand mixer that makes mixing up anything a snap, but you can use a bowl and a hand mixer, or a bowl and some elbow grease just as easily.

In a large mixing bowl, begin by whipping the butter and crisco with the brown and white sugar until well combined. (I think crisco is nasty and I never use it SAVE in this recipe. It helps the baked cookie consistency stay soft and chewy). Sprinkle the baking soda and salt over the batter and mix until completely combined. Then add the eggs and almond flavoring and whip again. The batter should be almost frothy. Sprinkle in the cake flour (softest flour on earth and makes for a very smooth, soft cookie crumb) and gently mix, adding the rest of the flour one cup at a time, and the chocolate morsels with the final cup of flour.

The batter will be quite thick and heavy, which is exactly what you want for thick chewy cookies. Spoon and clump the dough into tablespoon-sized balls and place evenly on a greased cookie sheet.

Bake for 10-12 minutes in a 350-degree preheated oven. I like my cookies lightly gold around the edges and almost (but not quite) soft in the middle. You can bake them a little longer if you prefer your cookies crunchy.

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Welcome!

Hey, I'm Beth—a home cook writing about what nourishes (body and heart!) and snapping pics from my messy kitchen. I believe cooking, like life, is a beautiful mess. Feel free to pull up a chair and grab a cup of coffee. I'm glad you're here!